Description

These keto coconut flour brownies are fudgy, dense, and deeply chocolatey without the guilt. Made with just 5 main ingredients and sugar-free chocolate, they are naturally gluten-free and low-carb.

Ingredients

Scale

6 ounces (170g) sugar-free chocolate (chips or chopped bar, at least 85% cocoa)
1/2 cup (113g) unsalted butter, melted and cooled slightly
3 large eggs, room temperature
1/2 cup (50g) unsweetened, finely ground coconut flour
1/4 cup (30g) granulated sweetener (erythritol or monk fruit blend)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup chopped walnuts or pecans
Optional: 2 tablespoons sugar-free chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a microwave-safe bowl, combine the sugar-free chocolate and butter. Microwave in 30-second intervals, stirring between each, until mostly melted. Stir until smooth and set aside to cool slightly.
In a medium mixing bowl, vigorously whisk the eggs and granulated sweetener until pale and slightly frothy (about 1 minute). Add vanilla extract and salt, and whisk again.
Pour the melted chocolate and butter mixture into the egg mixture and stir with a spatula until combined.
Add the coconut flour and stir gently but thoroughly. The batter will be thick and paste-like. Do not add more flour.
Pour the batter into the prepared pan and spread evenly. If needed, wet your spatula slightly to smooth the top.
Bake for 20-25 minutes. The edges should be set and pulling away from the pan, but the center should still look slightly soft. Do not overbake.
Let the brownies cool in the pan on a wire rack for at least 30 minutes, or until completely cool, before slicing. This allows the texture to set and become fudgy.
Lift brownies out using the parchment paper and slice into squares. Serve plain or with toppings.

Notes

Do not overbake; the center should look slightly soft as they firm up while cooling. Use finely ground coconut flour for best texture. Room temperature eggs help prevent seizing the chocolate. These brownies improve in flavor and texture after sitting in the fridge for a day.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 90
Sodium: 30
Fat: 7
Saturated Fat: 4
Carbohydrates: 4
Fiber: 2
Protein: 2

Keywords: keto brownies, coconut flour brownies, sugar-free chocolate, gluten-free dessert, low carb brownies, fudgy brownies, dairy-free option